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Piña Colada Cheesecake Bites

Piña Colada Cheesecake Bites Bursting with Tropical Bliss

Delight in these Piña Colada Cheesecake Bites—no-bake desserts that encapsulate summer's spirit with creamy coconut and zesty pineapple.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Servings: 12 bites
Course: Desserts
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers Substitute with any vanilla cookie if you're out.
  • 1/2 cup Unsalted Butter If using salted butter, skip the additional salt.
  • 1/4 cup Caster Sugar Also known as superfine sugar for that smoother bite.
  • 1/4 tsp Salt A pinch that balances the sweetness beautifully.
For the Cheesecake Filling
  • 16 oz Cream Cheese Use block cream cheese for the best results.
  • 1 tsp Vanilla Extract Opt for good quality for a richer taste.
  • 1/2 cup Coconut Milk (Canned) Canned is best for creaminess.
  • 2 Large Eggs Bring them to room temperature for easier mixing.
  • 1/2 cup Coconut Flakes Choose unsweetened for a less sugary treat.
For the Pineapple Curd
  • 2 tbsp Corn Starch Helps thicken the pineapple curd.
  • 1/2 cup Pineapple Juice Feel free to use store-bought for convenience.
  • 2 tbsp Unsalted Butter (for Curd) Chilled and cubed.
For the Topping
  • 1 cup Heavy Cream Look for at least 30% fat for the best results.
  • 1 tsp Vanilla Bean Paste Enhances the flavor of the whipped cream.
  • 12 pieces Maraschino Cherries The perfect decorative touch.

Equipment

  • 9-inch square baking tin
  • food processor
  • Mixing Bowl
  • Whisk
  • Microwave

Method
 

Preparation Steps
  1. Preheat your oven to 170°C (325°F). Coat a 9-inch square baking tin with spray oil and line with parchment paper.
  2. Blend graham crackers into fine crumbs, then mix with melted butter, caster sugar, and salt. Press firmly into the tin.
  3. Bake the crust for about 10 minutes and let cool completely.
  4. Beat cream cheese, sugar, and salt until fluffy. Mix in vanilla and coconut milk, followed by eggs one at a time, and fold in coconut flakes.
  5. Pour the filling onto the cooled crust and bake for 25-30 minutes until edges are set.
  6. Toast coconut flakes for 5-7 minutes until golden brown.
  7. Mix corn starch, sugar, egg yolks, and pineapple juice, then microwave in intervals until thickened. Stir in cubed butter.
  8. Spread pineapple curd over the cheesecake and chill in the fridge for at least 4 hours.
  9. Whip heavy cream with vanilla bean paste until stiff peaks form and dollop over cheesecake. Garnish with toasted coconut and cherries.

Nutrition

Serving: 1biteCalories: 200kcalCarbohydrates: 18gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

For best results, let the bites set in the fridge overnight to allow flavors to meld beautifully.

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